Maava Na Penda

Heena Modi

vegan maava na penda
Prep Time: 18M
Cooking Time: 10M
Serves: 16

There's more where this came from!


  • 1 cup of ground almonds
  • 4 tablespoons of coconut flour
  • 8 tablespoons of soft brown sugar
  • 3 generous pinches of fine sea salt
  • 1/2 a teaspoon of finely ground cardamom powder
  • 1/4 of a teaspoon of saffron strands
  • 4 teaspoons of soya milk or other non dairy milk
  • 4 tablespoon of sweet syrup – I used Bali Nutra Coconut Syrup
  • 1/4 cup of soya milk or other non dairy milk
  • 1/4 cup of sliced almonds – for decroation

I’ve never really been a fan of Indian Sweets but there were a couple that I really loved! One of them was Maava Na Penda. Since going vegan, I’ve not thought about them much or missed them, but I just made some and they were amazing!

This recipe makes 16 Pendas

Adapted from Vegan Richa


  • Heat the 4 teaspoons of soya milk
  • Mix the saffron strands in it and let sit for 5 minutes
  • In a bowl, mix the ground almonds, coconut flour, sugar, salt and cardamom powder
  • Add the sugar syrup and soya milk which has saffron in it and mix well
  • Add the 1/4 cup of soya milk and mix to make a soft dough
  • Make flat discs with the dough – I did this straight on the greaseproof paper using a biscuit cutter that was 48mm in diameter
  • Add some chopped almonds on top of each Penda
  • Bake at 150 Celsius for 9-10 minutes – they will expand a little
  • Let them cool completely before serving or storing
  • Store in the refrigerator in an airtight container for up to a week
  • Serve when chilled

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails